Preparation method

Whole wheat bread:

• Preheat oven to 180 C
• In a small bowl, dissolve yeast in the warm water and set aside
• Cream the butter and honey together
• Add the eggs and mix until well incorporated
• Add the milk, vinegar and yeast mixture and stir until combined
• In a separate bowl, sift the flour and then add the salt
• Add half of the flour into the butter and milk mixture and mix
• Add remaining flour and mix for 5 minutes, to form a soft dough (use the dough hook)
• Dough may look sticky but, when touched, your finger should come away clean
• Pour 1 tbsp. oil into a large bowl and flip the dough in the oil, so all sides are covered
• Cover with plastic wrap and let rise for 1 hour in a warm place
• Turn the dough out onto a lightly oiled surface and begin forming the rabbits
• Shape three balls per rabbit, to form the head (3cm), body (6cm) and tail (1cm) of rabbit
• Shape 6cm long ears (2 per rabbit)
• Assemble the rabbits by pressing the dough together
• Make two holes for eyes
• Let the rabbits rise until doubled in size
• Bake for 20-25 minutes until golden brown
• Remove from oven and brush with melted butter

Dough:

• Preheat oven to 200 C
• Mix together the flour, sugar and salt
• Dissolve the yeast in the water and add to the flour mixture
• Add the eggs and milk and mix until well combined
• Add the butter and knead until the dough is smooth and soft
• Cover with a clean cloth and let rise for 1 hour in a warm area
• Punch the dough on a floured surface and divide into 8 equal parts
• Let them rest for 5 minutes
• Roll each piece of dough into a rope, approximately 80cm
• Cover the ice-cream cones in aluminium foil
• Roll the dough ropes around the aluminium cones
• Place on a baking tray lined with greaseproof paper and let them rise for about 20 minutes

Egg wash:

• Whisk the egg and brush over each bread cone, then sprinkle with seeds
• Bake for 16-18 minutes until golden brown
• Cool completely on wire rack and fill with cream cheese filling

Cream cheese filling:

• Cream the cheese and chives together until smooth
• Fill the baked bread cones with the cream cheese filling and decorate with parsley